Deck 30: Yeast Products

Question 1

Which of the following ingredients can be measured at one pint per pound (or at 1 kilogram per liter)?

A) eggs
B) honey
C) molasses
D) none of these

Answer 1

eggs

Question 2

A cake formula calls for emulsified shortening, but you have run out. Which of the following can you substitute?

A) regular shortening
B) butter
C) half margarine and half regular shortening
D) none of these

Answer 2

none of these

Question 3

Which of the following flours is the strongest?

A) whole wheat flour
B) pumpernickel flour
C) bread flour
D) pastry flour

Answer 3

bread flour

Question 4

The sugar that is used to give the smoothest texture to icings because of its fineness is

A) ultrafine granulated sugar
B) 10X sugar
C) 6X sugar
D) sanding sugar

Question 5

Which of the following is not a function of sugar in baked goods?

A) to give sweetness and flavor
B) to give crust color
C) to increase keeping qualities
D) to give firmness to the structure

Question 6

Baking soda can be used as a leavening agent only if the formula also contains

A) baking powder.
B) acid.
C) sugar.
D) none of these.

Question 7

The majority of ingredients in the bakeshop are measured by weight, rather than by volume, because measuring by weight is __________.

A) faster
B) more sanitary
C) more accurate
D) more convenient

Question 8

__________ is/are measured by weight, rather than by volume, in the bakeshop.

A) Eggs
B) Flour
C) Water and milk
D) Liquid flavorings

Question 9

When determining baker's percentages, __________.

A) flour is always considered 100%
B) the total of the percentages of all the ingredients will always be greater than 100%
C) the percentage of each ingredient is its total weight divided by the weight of the flour, multiplied by 100%
D) all of these

Question 10

If you are using a baking formula that calls for 25% sugar and 20 lb of flour, then you will use __________ lb sugar.

A) 2.5
B) 4.0
C) 5.0
D) none of these

Question 11

Gluten __________.

A) produces gas in a product as it is baked
B) gives structure and strength to baked goods
C) is a substance made up of the carbohydrates in wheat flour
D) forms small, ball-like structures in dough as it is mixed or kneaded

Question 12

A firm and chewy baked product contains __________ gluten.

A) no
B) a small amount
C) a medium amount
D) a large amount

Question 13

Which of the following is not one of the methods by which a baker can adjust gluten development?

A) baking time
B) mixing method
C) selection of flour
D) selection of shortening and liquid

Question 14

Any fat used in baking is called a shortening because it shortens __________.

A) baking time
B) mixing time
C) gluten strands
D) kneading time

Question 15

Shortbread is short because __________.

A) it does not rise
B) it is a quick bread
C) it requires no kneading
D) contains a high fat content

Question 16

In general, the __________, the more gluten develops.

A) weaker the flour
B) more fat contained in a formula
C) more a dough or batter is mixed
D) less the amount of water in a formula

Question 17

A stale bakeshop product __________.

A) has lost its fresh-baked aroma
B) has lost moisture from its starch granules
C) is firmer, drier, and more crumbly than a fresh product
D) all of these

Question 18

The staling of a bakeshop product can be slowed by all of the following techniques except __________.

A) freezing it
B) refrigerating it
C) protecting it from the air
D) adding moisture retainers to its formula

Question 19

White wheat flour is milled from wheat kernels from which the __________ has been removed.

A) bran
B) germ
C) both bran and germ
D) neither bran nor germ

Question 20

If a baker is trying to decide whether to order a straight flour or a patent flour, then he is most likely planning to bake __________.

A) cake
B) bread
C) cookies
D) biscuits or muffins

Question 21

If a flour feels very smooth and fine, stays in a lump when squeezed, and is pure white, it is __________ flour.

A) cake
B) bread
C) pastry
D) all-purpose

Question 22

Whole wheat flour is different from white flour because it __________.

A) contains the bran and the germ
B) keeps for a longer period of time
C) cannot be used alone in bread making
D) all of these

Question 23

Rye bread must normally contain wheat flour because __________.

A) rye flour does not develop gluten
B) the flavor of rye flour alone is unpleasant
C) without wheat flour, rye bread stales almost immediately
D) rye meal (pumpernickel) is so fine that a dough made from it will not stay together during the kneading process

Question 24

Starches used in dessert production have specific purposes. Which of the following starches is correctly paired with its purpose?

A) waxy maize $\to$ to prevent break down during freezing
B) corn starch $\to$ to help a thickened product hold its shape
C) instant starch $\to$ to thicken cold liquids without further cooking
D) all of these

Question 25

Which set of words completes the following sentence correctly? Waxy maize would be a good choice to thicken a __________ and a bad choice to thicken a ___________.

A) fresh fruit glaze, frozen fruit pie
B) fruit pie filling, cream pie filling
C) cream pie filling, fruit pie filling
D) fresh fruit glaze, frozen fruit pie, and cream pie filling

Question 26

To make a batch of cookies that require the creaming method, you are most likely to use __________ shortening in the formula.

A) regular
B) emulsified
C) puff pastry
D) none of these

Question 27

If you are making a high ratio cake, then you are most likely to use __________ shortening in the formula.

A) regular
B) emulsified
C) puff pastry
D) none of these

Question 28

If you looked in the pantry of a bakery that specializes in Danish pastries and croissants, you would see that the majority of their shortening was ___________.

A) regular
B) emulsified
C) puff pastry
D) none of these

Question 29

Which of the following statements is incorrect?

A) Butter has a highly desirable flavor that is missing from shortenings.
B) One of the major advantages of butter is that it is easy to work with at any temperature.
C) Butter doesn't leave an unpleasant coating in the mouth like shortenings because it melts in the mouth.
D) A dough made with butter is much more difficult to work with than a dough made with shortening.

Question 30

You are most likely to find _________ used as a fat in the bakeshop.

A) oil
B) butter
C) shortenings
D) both butter and shortenings

Question 31

Sugars have all of the following purposes in the bakeshop except __________.

A) creating tenderness
B) adding sweetness, flavor, and color
C) increasing keeping quality by retaining moisture
D) increasing texture by strengthening the gluten structure

Question 32

Which of the following statements is true about refined sugars?

A) Refined sugars are classified on the basis of sucrose content.
B) Granulated sugars are ground finer than confectioners' sugars.
C) Powdered sugars are classified by their coarseness or fineness, with 4X being the most fine and 10X being the most coarse.
D) A finer-grained granulated sugar can make a more uniform batter because it can support a higher quantity of fat than a more coarsely grained sugar.

Question 33

If you run out of brown sugar, you can mix a little __________ with granulated sugar to produce approximately the same taste.

A) honey
B) molasses
C) malt syrup
D) corn syrup

Question 34

___________ is the major reason for using honey in a baking formula.

A) Flavor
B) Cost reduction
C) Leavening power
D) Moisture retention

Question 35

Malt syrup is used primarily in yeast breads to __________.

A) add flavor
B) add crust color
C) provide food for the yeast
D) all of these

Question 36

Which of the following statements about the use of milk and cream in baking is incorrect?

A) Cream is often used as a liquid in doughs and batters.
B) Buttermilk is an effective leavening agent when combined with baking soda.
C) Dry milk is convenient, inexpensive, and can often be simply mixed with the dry ingredients.
D) If you use whole milk in a formula, you must calculate its fat content as part of the shortening.

Question 37

The main purpose of a leavening agent is to produce __________.

A) gas
B) flavor
C) moisture
D) structure

Question 38

Yeast, baking soda, baking powder, baking ammonia, air, and steam are all ___________.

A) emulsifiers
B) leavening agents
C) anti-staling agents
D) both emulsifiers and leavening agents

Question 39

Leavening __________ a baked product.

A) increases the volume of
B) produces shape and texture of
C) refers to the production of gases in
D) all of these

Question 40

Fermentation is the process by which yeast acts on __________ and changes them into carbon dioxide gas and alcohol.

A) fats
B) leavening agents
C) proteins
D) carbohydrates

Question 41

Which set of words completes the following sentence correctly? If the temperature of yeast is __________, then __________.

A) 45°F (7°C) or less, it is dead
B) 140°F (60°C) or more, it is inactive
C) 100°F (38°C) to 140°F (60°C), its action speeds up
D) 70°F to 90°F (20°C to 32°C), it is growing most rapidly

Question 42

A bread formula calls for 1.5 lb of compressed yeast, but you have only active dry yeast. How much dry yeast should you use?

A) 3.75 oz
B) 6 oz
C) 9.6 oz
D) 6 lb

Question 43

If you wanted to mix a cake batter in the morning and bake the cakes in the afternoon, then you should definitely not use __________ in your formula.

A) baking soda
B) single-acting baking powder
C) double-acting baking powder
D) either baking soda or single-acting baking powder

Question 44

If you have just added an acid (such as buttermilk) to your formula, then you are most likely using __________ as a leavening agent.

A) yeast
B) baking soda
C) baking powder
D) baking ammonia

Question 45

Baking ammonia would be most likely used as a leavening agent for __________.

A) bread
B) cookies
C) cream puffs
D) both cookies and cream puffs

Question 46

If you find the word creaming in the procedure section of a formula, then you will definitely find __________ in the ingredients section.

A) fat
B) eggs
C) sugar
D) both fat and sugar

Question 47

Foaming and creaming are similar because they __________.

A) involve the same ingredients
B) both incorporate air into a batter
C) can be used interchangeably in most formulas
D) are both processes that prevent excessive leavening in baked products

Question 48

Puff pastry, cream puffs, popovers, and pie crusts use __________ as their major or only leavening agent.

A) yeast
B) steam
C) baking soda
D) baking powder

Question 49

Salt plays a major role in baking because it __________.

A) increases the rate of yeast growth
B) acts as a seasoning or flavor enhancer
C) controls the texture of baked products by weakening gluten structure
D) all of these

Question 50

Which of the following is incorrect?

A) Cocoa = Chocolate liquor - Cocoa butter
B) Sweet chocolate = Bitter chocolate + Sugar
C) Dutch process cocoa = Cocoa + Milk chocolate
D) Milk chocolate = Sweet chocolate + Milk solids

Question 51

To add more cocoa to a chocolate cake formula, you need to reduce the amount of __________________.

A) flour
B) sugar
C) shortening
D) baking powder

Question 52

Which of the following statements is false about extracts and emulsions?

A) Extracts contain alcohol.
B) Emulsions contain water.
C) Natural and artificial extracts and emulsions differ in terms of their cost and quality.
D) The most common extracts are lemon and orange; the most common emulsions are vanilla, lemon, and bitter almond.

Question 53

When bread is baked, the bread becomes firm when proteins gelatinize due to the heat.

Question 54

Staling occurs when baked goods absorb moisture from the air.

Question 55

Bread that has become stale can be refreshed by freezing it and then heating it in an oven before serving.

Question 56

Rye blend is a mixture of rye flour and wheat flour.

Question 57

High-ratio shortening mixes into a cake batter more quickly than regular shortenings.

Question 58

A bread dough containing eggs is likely to brown more quickly than one made without eggs.

Question 59

If a bread formula calls for 8 ounces of compressed yeast, you could substitute 2 ounces of dry yeast. Metric version: If a bread formula calls for 250 grams of compressed yeast, you could substitute 60 grams of dry yeast.

Question 60

Math Tutor (Metric)
For each of the math questions, write the correct answer on the lines below.
-For seven-grain bread, calculate the quantity of 14% rye flour needed if an ingredient at 100% weighs 964 g. Round your answer to the nearest gram. _________________

Question 61

Math Tutor (Metric)
For each of the math questions, write the correct answer on the lines below.
-For seven-grain bread, calculate the quantity of 5% barley flour needed if an ingredient at 100% weighs 964 g. Round to the nearest gram. _________________

Question 62

Math Tutor (Metric)
For each of the math questions, write the correct answer on the lines below.
-For seven-grain bread, calculate the quantity of 7% cornmeal needed if an ingredient at 100% weighs 964 g. Round to the nearest gram. _________________

Question 63

Math Tutor (Metric)
For each of the math questions, write the correct answer on the lines below.
-For seven-grain bread, calculate the quantity of 1.8% salt needed if an ingredient at 100% weighs 964 g. Round to the nearest gram. _________________

Question 64

Math Tutor (Metric)
For each of the math questions, write the correct answer on the lines below.
-For soft rolls recipe, calculate the quantity of 4.75% shortening needed if an ingredient at 100% weighs 265 g. Round your answer to the nearest whole gram. _________________

Question 65

Math Tutor (Metric)
For each of the math questions, write the correct answer on the lines below.
-For soft rolls, calculate the quantity of 12.5% water needed if an ingredient at 100% weighs 265 gr. Round to the nearest whole gram. _________________

Question 66

Math Tutor (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For seven-grain bread, calculate the quantity of 62% water needed if an ingredient at 100% weighs 34 oz. Round to the nearest whole ounce. _________________

Question 67

Math Tutor (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For seven-grain bread, calculate the quantity of 2.4% yeast needed if an ingredient at 100% weighs 34 oz. Round to the nearest quarter ounce. _________________

Question 68

Math Tutor (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For seven-grain bread, calculate the quantity of 14% rye flour needed if an ingredient at 100% weighs 34 oz. Round to the nearest quarter ounce. _________________

Question 69

Math Tutor (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For seven-grain bread, calculate the quantity of 5% barley flour needed if an ingredient at 100% weighs 34 oz. Round to the nearest quarter ounce. _________________

Question 70

Math Tutor (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For seven-grain bread, calculate the quantity of 7% cornmeal needed if an ingredient at 100% weighs 34 oz. Round to the nearest half ounce. _________________

Question 71

Math Tutor (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For seven-grain bread, calculate the quantity of 1.8% salt needed if an ingredient at 100% weighs 34 oz. Round to the nearest half ounce. _________________

Question 72

Math Tutor (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For soft rolls, calculate the quantity of 2% salt needed if an ingredient at 100% weighs 42¼ oz. Round to the nearest quarter ounce. _________________

Question 73

Math Tutor (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For soft rolls, calculate the quantity of 9.5% sugar needed if an ingredient at 100% weighs 42¼ oz. Round to the nearest whole ounce. _________________

Question 74

Math Tutor (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For soft rolls, calculate the quantity of 4.75% nonfat milk solids needed if an ingredient at 100% weighs 42¼ oz. _________________